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This Southern Cornbread Dressing recipe starts with a skillet of homemade cornbread mixed with chicken, cream of chicken soup, onions, and celery, and lots of seasoning. This is a traditional Southern dressing – loaded with flavor that you won’t soon forget. Easy, moist, and perfect for Thanksgiving.

Southern Cornbread Dressing

When I think about Thanksgiving food, the first thing that comes to mind is cornbread dressing. Having lived in Idaho and traveled to many other places in this beautiful country, I can confidently say the Deep South has the best dressing for Thanksgiving.

As a little girl, I grew up eating cornbread dressing made by my Mawmaw, my Mama, or one of my aunts. But today’s recipe came from an African-American woman in our community who was locally ‘famous’ for her dressing. Her recipe was given to a family member several years ago, and it was eventually passed on to me.

And while I’m not picky (I’ll eat pretty much any type of Cornbread Dressing), this cornbread dressing recipe with cream of chicken soup is my favorite. It’s just a fantastic recipe (it tastes like soul food) for a classic dish that you really need on your holiday table.

This classic Southern cornbread dressing starts with a crumbled cornbread, then mixes it with shredded chicken, cream of chicken soup, a seasoning blend, and plenty of rich chicken broth. This is a family recipe and it’s my most favorite dish during the holiday season.

If I were a betting person, I’d bet some version of this traditional cornbread dressing shows up on every Thanksgiving menu in the South. It’s budget-friendly, made with very common ingredients, and absolutely delicious every single time. More than that, though – I often make it other times of the year just for Sunday dinners or potlucks at church!

southern cornbread dressing on a plate with turkey, cranberry sauce and green beans

Cornbread Dressing vs Traditional Stuffing

It wasn’t until I was an adult that I realized there was a debate over Southern style cornbread dressing vs. stuffing. But there is. And it’s serious. While the names are often used interchangeably in some parts of the country, there’s a huge, delicious difference between the two.

To make traditional Southern cornbread, you first crumble cornbread, and then it’s mixed with ingredients like sautéed onion, celery, broth, and plenty of seasonings.

Stuffing, on the other hand, is typically made with cubes of bread or French bread and has a whole different texture and flavor. Some people even add raisins to it. 🤢 And it’s not the same. Not even a little bit.

In case you were wondering… Stovetop Stuffing is NOT dressing. Please don’t put that on your Thanksgiving table.

a wooden spoon full of cornbread dressing

Why You’ll Love This Recipe

It’s made from scratch with basic ingredients. You don’t need anything fancy or hard-to-find. The ingredients are simple, budget-friendly, and probably already in your kitchen. This homemade cornbread dressing tastes like it took days to make… but it really doesn’t. I’d call this an easy recipe, but it does take time and a few extra ingredients.

It’s the perfect balance of crispy and moist. The top gets that beautiful golden brown finish while the inside stays moist and full of lots of flavors. If you’ve ever made a cornbread dressing mixture that turned out too dry, we’re gonna fix that. The mixture should be quite soupy before it’s baked!

It’s such a family favorite. Whether you’re serving this on Thanksgiving turkey day, Christmas dinner, or just because, everyone always comes back for seconds. And in my family, we fight over who gets to take home leftovers (if there are any).

Tools Needed

Large skillet (8-inch or 9-inch cast iron skillet)
Large mixing bowl
Large pot
Whisk
Measuring cups and spoons
9×13 baking dish
Non-stick cooking spray or butter
Cutting board
Sharp knife
Wooden spoon
Aluminum foil (optional, for covering if top browns too quickly)

Ingredients

It may look like a lot of ingredients, but they’re all simple ingredients that you probably already have in your pantry.

For the homemade cornbread recipe:

Oil or shortening for greasing the skillet
Self-rising cornmeal mix
Eggs
Buttermilk
Oil or melted shortening

For the easy cornbread dressing mixture:

Boneless, skinless chicken breasts or thighs (use leftover chicken if you want)
Cream of chicken soup
Salted butter
Frozen seasoning blend with onion, bell pepper, and celery
Large eggs
Poultry seasoning
Accent seasoning
Salt and black pepper
Chicken broth
Green onions (optional)
Fresh sage (optional)

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Homemade Cornbread Dressing

While cornbread dressing is often made by memory with a pinch of this and that and a few pats of butter, I am happy to share this step-by-step recipe with exact measurements and instructions.

Make the cornbread

You don’t need anything special to make this holiday side dish from scratch. Day-old cornbread actually works great for dressing, so if you have leftover cornbread from another day, absolutely use it. Otherwise, start with this delicious Southern Cornbread recipe.

Preheat your oven to 450°F and place a 9-inch cast iron skillet inside to heat while you make the batter.
Add oil or shortening to the hot skillet and return it to the oven while you prepare the batter.
In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the self-rising cornmeal mix just until no dry spots remain. If the batter seems too thick to pour, add a little more buttermilk (1-2 tablespoons at a time).

wet ingredients whisked together in a mixing bowl

Carefully remove the hot skillet from the oven and swirl the oil to coat the bottom completely. Pour in the batter — it should sizzle a little as it hits the hot pan.

Bake for 18 to 23 minutes, or until golden brown and set in the center. Let it cool slightly before crumbling.

southern buttermilk cornbread in a skillet

Cook the chicken

While the cornbread bakes, get your chicken started. You want it tender and ready to shred.

Place the chicken in a large pot and add enough water to cover completely (2-3 cups).
Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the chicken is tender and reaches 165°F internally.
Remove the chicken and set aside until cool enough to handle. Note: You can save the broth from boiling the chicken if you like to use in the dressing, but I find that store-bought broth has more flavor.
Shred the chicken into small pieces.

Make the dressing mixture

This is where all the magic happens… and it’s so easy.

Reduce the oven temperature to 400°F. Grease a 9×13-inch baking dish with cooking spray or butter.
Crumble the warm cornbread into a very large mixing bowl. Cube each stick of butter and add it to the cornbread mixture. Stir it until it melts.

Add the cream of chicken soup, frozen seasoning blend, raw eggs, Accent, salt, black pepper, and poultry seasoning. Stir until evenly combined. No need to thaw or cook the frozen vegetables first.
Fold the shredded chicken into the dressing mixture.

seasoning blend and other ingredients added to crumbled cornbread

cornbread dressing mixture in a mixing bowl

Stir in 2 cups of chicken broth. Add more broth, a little at a time, until the mixture is very moist, loose, and almost soupy. This is important: the cornbread will absorb liquid as it bakes, so it should look a little wetter than you think it needs to be. If it looks too dry, keep adding broth.

Spread the mixture evenly into your prepared baking dish.
Bake in the preheated oven uncovered for 55 to 65 minutes, until the top and edges are golden brown and the center is set. Begin checking around the 45-minute mark, since the top can brown quickly.

If the top or edges brown too much before the center is done, loosely cover the dish with aluminum foil and continue baking.
Let the dressing rest for 5 to 10 minutes before serving. This helps it set up nicely.

Pro Tips

For extra onion flavor, add one bunch of sliced green onions to the mixture right before baking. Green onions were a part of the original recipe but I don’t like them so I skip this step!
The exact amount of broth depends on how dry your cornbread is. Start with 2 cups and add more until the mixture is very loose and moist. I usually end up using 2.5 to 3 cups total.
Accent contains MSG. If you leave it out, taste the mixture and add a little more salt and pepper if needed. The soup, butter, and broth already add plenty of salt, so taste before you add extra.
If you can’t find frozen seasoning blend, no problem at all. Use 2 cups finely diced vegetables instead: 1 cup onion, ½ cup bell pepper, and ½ cup celery. Add them uncooked to the mixture.
A pinch of ground sage is optional but adds a really nice traditional flavor if you love that sage taste in your holiday dinner.
Store-bought cornbread works great. If you don’t want to make cornbread from scratch, grab a pack (or two) of unsweetened cornbread mix from your grocery store and follow the package directions. It’s still a delicious dressing recipe. I do not recommend using Jiffy mix – this dressing is not meant to be sweet.
Make it ahead. You can prepare the entire casserole dish the night before, cover it, and refrigerate it. Just bake it the next day, adding a few extra minutes to the bake time since it’s coming out of the fridge.

Variations

Southern-style cornbread dressing has as many varieties as there are days in a year.

Giblet gravy lovers: If you buy a whole chicken, you can use the giblets in your dressing mixture if you have them. So good.
Sweeter dressing: I’m gonna include this note, but please, don’t use it. 😉 If you like a slightly sweeter Southern cornbread dressing, use sweet cornbread (Jiffy) instead of regular cornbread.
Cream of mushroom soup: This is a good sub if you don’t have cream of chicken soup on hand.
Slow cooker method: I have NOT tried this, but the interwebs say you can pour your prepared mixture into a large slow cooker and cook on low for 4-5 hours. You’ll get a slightly different texture, but it’s perfect if you’re short on oven space.
Extra ingredients: Throughout my life, I’ve eaten so many types of cornbread dressing. Here are just a few of the things I’ve eaten in dressing: crumbled leftover biscuits, chopped hard-boiled eggs, ground up pork sausage, stale bread crumbs and even chopped up oysters for oyster dressing (one of my faves!!)

Serving Suggestions

This Southern cornbread dressing recipe pairs beautifully with:

A perfectly roasted Thanksgiving turkey with giblet gravy or turkey gravy on the side
Cranberry sauce for a pop of color and tartness. Our family will die on the hill of jellied cranberry sauce, but you can make homemade cranberry sauce if that’s your jam!
Your favorite holiday side dishes like sweet potatoes, green bean casserole, and collard greens
Any casual Sunday dinner with baked chicken or roasted meat

Storage Instructions

In the Refrigerator: Store any leftover dressing in an airtight container in the fridge for up to 3 days. It actually tastes just as good the next day.

Freezing: Yes, you can freeze cornbread dressing! Store it in a freezer-safe container for up to 2-3 months. Just remember to label it with the date.

Reheating: To reheat, place it in a covered baking dish in a 350°F oven for about 15-20 minutes, until it’s heated through. If it seems a little dry when reheating, add a splash of chicken broth. You can also reheat single servings in the microwave.

FAQ

Can I make this dressing ahead of time? Absolutely. You can prepare the entire prepared baking dish the night before, cover it with plastic wrap or aluminum foil, and refrigerate it. The next day, just pop it in the oven and bake as directed (it might take a few extra minutes since it’s starting cold).

What if I don’t have homemade cornbread? No problem at all! Store-bought cornbread works great. You can also use leftover cornbread from another recipe — day-old cornbread is actually perfect for dressing.

Is there a difference between cornbread dressing and cornbread stuffing? Not really — they’re pretty much the same thing. Some people call it dressing, some call it stuffing. It’s all delicious no matter what you call it.

Can I use chicken breasts instead of thighs? Yes! Either works beautifully. Chicken breasts are leaner, and thighs are more flavorful. Use whichever you prefer or have on hand.

How much liquid should I add? The mixture should be very moist and loose, almost soupy, before it goes in the oven. It’s going to look wetter than you think it should be, but trust the process — the cornbread absorbs a lot of liquid as it bakes.

Do I have to use cream of chicken soup? Not necessarily. Cream of mushroom soup works great too. You could even use homemade chicken stock if you have it, though the canned soup adds a nice flavor and richness.

Can I make this a long time in advance? You can make it several hours ahead, cover it with plastic wrap, and leave it at room temperature before baking. Just add a few extra minutes to the bake time.